Fried Fish with Coconut Sauce

Coconut is a popular ingredient in the Dominican Republic that's widely used in sweet and savory dishes.
The silkiness of coconut cream is perfect for making sauces or even to add to rice dishes for added flavor. In this recipe, coconut cream is added to a traditional escabeche, resulting in a delicious and creamy sauce full of Caribbean soul.MORE +LESS -

Ingredients

2

teaspoons canola oil

1/2

cup yellow onion, diced

1/2

cup red bell pepper, diced

1/2

tablespoon garlic, minced

1

tablespoon tomato paste

1

cup coconut cream

1/8

teaspoon dried oregano, ground

1

whole red snapper

Salt and pepper to taste

Oil for frying

Directions

Hide Images

1

In a small saucepan over medium heat, add 2 teaspoons of oil and cook the onions and pepper.

2

Once the onions and pepper start getting translucent, add the garlic and cook for one more minute.

3

Add the tomato paste and incorporate it with the vegetables.

4

Add the coconut cream, making sure the tomato paste dissolves well.

5

Increase the heat and bring the sauce to a boil, then turn the heat down and let it simmer for ten minutes on low.

6

Remove the sauce from the pan, let it cool and blend everything in a blender or food processor.

7

Strain the sauce through a colander and discard the solids.

8

Heat the sauce once more in the pan and keep it to the side to pour over the fish once it's cooked.

9

Season the fish with salt and pepper to taste.

10

Fry the fish in hot oil, about 1 inch deep, for about 5-7 minutes on each side.

11

Once the fish is cooked and crispy, serve with coconut sauce.

Expert Tips

For an extra crispy fish, you can drench it in flour. Remove any excess flour before frying.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Coconut is a popular ingredient in the Dominican Republic that's widely used in sweet and savory dishes.
The silkiness of coconut cream is perfect for making sauces or even to add to rice dishes for added flavor. In this recipe, coconut cream is added to a traditional escabeche, resulting in a delicious and creamy sauce full of Caribbean soul.